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Conh Chowdah (Corn Chowder)

Conh Chowdah (Corn Chowder)

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Michelle Barr

A wonderful, filling chowdah!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 892 kcal
  • 45%
  • Fat:
  • 85.1 g
  • 131%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 288 mg
  • 96%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Remove corn kernels from the ears of corn.
  2. Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
  3. Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.
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Reviews

Happy Cooker
35
7/16/2005

This is a nice recipe, but I made several changes to intensify the flavor. I added a couple of finely chopped celery ribs, a diced potato, three large squares of instant chicken bouillon, and a little crushed basil. I used half-and-half instead of heavy cream (this dish is WAY rich enough without heavy cream!!) and also cut the cream to ONE quart. I would probably add more corn and vegetables next time to make it more of a thick chowder.

THEDAD
12
12/11/2003

good basic recipe, however i added a pound of fresh crabmeat, used 8 ears of fresh corn, 2 yellow onions and lots of freshly ground pepper. (toasted garlic french bread is mandatory with this dish).

jamie.p
11
11/7/2007

my parents can be picky when it comes new new foods,But when I made this chowder the whole pot was gone. I revised it a little. I used two cans creamed corn and one can whole in place of the ears.